During the Edo period, “sushi” refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

	Nigiri Small rice balls with fish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
	Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
	Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared “inside out” are very popular outside of Japan, but rarely found in Japan.
	Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
	Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
	Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
	Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.

Source: Japan Guide

Tomato Sauce:

1 28oz. Can Chopped Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Finely Chopped Onion

3 Cloves Garlic, Peeled & Minced

4 Tablespoons Finely Chopped Fresh Basil

Salt & Pepper

Meatballs:

1 Pound Beef Ground Meat

3 Tablespoons Olive Oil

3/4 Cup Finely Chopped Onions

3/4 Cup Pine Nuts

1 Cup Mushrooms, Finely Chopped (Button Or Baby Bella)

3 Garlic Cloves, Peeled & Minced

1/2 Cup Fresh Parsley, Finely Chopped

2/3 Cup Fresh Breadcrumbs

1 Cup Ricotta Cheese

1 Large Egg

1/4 Cup Grated Parmesan Cheese

1 Tablespoon Lemon Zest, Minced

Heat the oil in a large shallow saucepan, and add onions. Cook over medium heat until the onions are translucent. Add the garlic and cook for
another minute. Add the tomatoes, basil, salt and pepper and bring to a boil. Reduce heat to a simmer while you prepare the meat.

In a frying pan, heat the remaining olive oil. Add the onion, mushrooms, and pine nuts and cook until the pine nuts begin to turn brown. Add the garlic, stir well, and remove from heat. Combine the remaining ingredients with the onion mixture and mix until well blended.

Form the meatballs into 6 separate patties, and brown in the frying pan used to cook the onion mixture until the meatballs are browned on both sides, turning carefully as needed. Gently place the meatballs into the saucepan holding the sauce and cover. Continue to cook the meatballs in the simmering sauce for 25 minutes more. Remove the meatballs and serve hot with a little sauce, using the remaining sauce to top your choice of pasta.

Dried pasta is readily available in many sizes and shapes. It is factory made and fully dried before it is packaged. Dried pasta is most often made with just semolina flour, water and salt, but it is also available made from other types of flour and seasoning. It rarely contains eggs so it can be stored indefinitely without refrigerating or freezing. The firmness of dried pasta allows it to be stored easily without damage.

Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked.
		Uncooked Pasta	Cooked Pasta

When the same amounts of dried and fresh pasta are cooked, the dried pasta will produce approximately 60% more than the fresh pasta. You will need to take this into consideration if substituting fresh pasta in a recipe that calls for dried pasta.

Because of its firm texture, most dried pastas, except for the more delicate sized and shaped types, work well with thick sauces and sauces containing meat and vegetables.

Source: Hormel